Stuffed Kohlrabi

Remove the skin from the kohlrabi (leave the small heart leaves), cut a 1/2 cm thick lid, hollow out the lower part with a Parisienne cutter and chop the inside.

Sauté the diced onion in oil until translucent, add the diced peporoni and zucchini, pour on the cream, season well with salt and freshly ground pepper and perhaps thicken with a tiny bit of arrowroot flour.

Cook the kohlrabi over steam, fill the lower parts, place the lid on top, brush with butter and bring to the table.

Tip from Gabi Kurz: If you want to prepare the kohlrabi, they can be placed stuffed on a buttered baking tray, covered with aluminum foil brushed with butter and warmed in a 200o hot stove just before serving.

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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